Lobster Thermidor prepared by Anthony Sargeant



Fresh live lobster bought from Pearce’s in Birmingham indoor market – beautiful condition Tony Sargeant will prepare it for supper 19th March 2016


Lobster has been anaesthetized and then cooked


Finally it is prepared as Lobster Thermidor ( named after a restaurant close to the Paris Opera in the 19th century where it was invented). In this the sauce is poured over the half of the reconstituted lobster meat from tail body and claws then topped with parmesan cheese and grilled. Here it is served with a simple salad and a few crisp potato chips (English meaning!)


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